Nitrate & Nitrite Free Vegan Walnut Pesto
Bright, herby, and deeply savory, this walnut pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasting the walnuts first is a small step that pays off big — it draws out a rich, nutty depth that makes the finished pesto taste far more complex than the ingredient list suggests. Nutritional yeast steps in for parmesan, delivering that umami punch and a subtle cheesy quality without any dairy. Fresh basil, raw garlic, and a squeeze of lemon keep the flavors clean and vibrant, while a slow stream of good olive oil pulls it all into a luscious, spoonable sauce. Many store-bought pestos and processed condiments sneak in preservatives and cured ingredients that can be a real concern for anyone avoiding nitrates and nitrites — making a batch at home from scratch means you know exactly what's in the jar. The food processor does most of the work, so you're looking at minimal effort for maximum reward. Toss it with pasta, swirl it into soup, or spread it on toast — this one earns a permanent spot in your weekly rotation.
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Learn more →Ingredients
6 servings
- ½ cup walnuts
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Instructions
- 1
Add the walnuts to a small dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted walnuts, basil, nutritional yeast, garlic, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.
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